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FOLLOW FINE COOKING #fi necooking You talk (or email, post, or pin), and we listen! Here’s what some of you are saying and cooking. Use #finecooking in your social media posts if you’d like to see your words or pictures on this page in upcoming issues. FineCooking.com suebob212: Braised Pork Shoulder with Fennel, Garlic, and Herbs (“‘Backward’ Braising,” February March 2017): Tremendous dish and method. The bonus of browning at the end is that you can roast your sides (potatoes and green beans, in my case) at the same time. Facebook Chad Nagel: Thanks for the nacho math and the accompanying nacho tips (“Nacho Nirvana,” FebruaryMarch 2017). I’ve made them twice already. Beer is a great ingredient for the beef! In our inbox Loved the article on fresh turmeric (Try This, December 2016 January 2017). Also great in smoothies. Turmeric will stain a ceramic knife, but you can remove the stain with a little Bar Keepers Friend or Vim cleanser. —Mary Ann Debes, Naples, Florida Here’s an additional tip for your technique on cutting butternut squash (Test Kitchen, FebruaryMarch 2017). I had to dice eight of those large things recently. Someone told me years ago that if you put the uncut squash in the microwave for 60 seconds, it is much easier to cut and peel, so I gave it a try. I was able to peel the squash with a potato peeler almost as easily as a potato. —Kathy Reilly, Larkspur, California • In the Orange and Brown Sugar-Glazed Cake on p. 60, there should be 13 cup fresh orange juice in the cake and ¼ cup in the glaze. • In the Lingonberry Cream Cheese Pastries on p. 93, the puff pastry sheet should be cut into six (not three) equal 3½x5-inch rectangles. rbhartman: French Onion Roast Chicken (Make It Tonight, February March 2017): This is one of the best and easiest roast chicken recipes I’ve ever made. The onions were superb, and the chicken was moist and flavorful with crispy skin. nigh Corrections A big thank you to our readers who caught two errors in the February March 2017 issue. Both recipes have been fixed on our website. We apologize for any confusion. Digital Editions Fine Cooking’s tablet editions—available for iPad, Windows, and Android devices—are the same gorgeous issues you love in digital format. Download the app at Fine Cooking.com/app. Access is free with your print subscription. 12 FINE COOKING • APR/MAY 2017 Photographs by Scott Phillips